A Venetian recipe from Roberta which I tried out on the family last night. No one left the table hungry!
2 cups of Basmati rice
water, 2 1/2 cups of water to 1 cup of rice
1 onion, peeled and grated or diced finely
2 carrots diced small
olive oil
pinch of saffron
salt and pepper
2 cups of frozen peas
Cook the rice with the saffron in 5 cups of salted water until tender.
Sauté the onions in olive oil until soft and golden, about 5 minutes. Stir occasionally to prevent them burning. Mine just caught!
Steam the carrots until tender, 5 – 10 minutes. At the end add the peas to defrost and heat through.
Mix them all together in a bowl and serve.
You may serve this as a main course or an accompanying dish.

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